Kitchen hood device

ABSTRACT

The invention provides a kitchen hood composed of several independently activated units, providing an efficient evacuation of cooking fumes from the cooking area with lowered energy demands and with less noise.

FIELD OF THE INVENTION

The present invention relates to a kitchen hood device providing an efficient evacuation of cooking fumes from the cooking area with lowered energy demands and with less noise.

BACKGROUND OF THE INVENTION

A kitchen hood is a device located above the stove and designed to remove fumes from cooking, either by venting the air with said fumes out of the building (ducted version) or by filtering the air and recirculating it inside the kitchen (ductless version). The hood usually comprises a receiving panel in the shape of a wide funnel for containing the rising gases, an electrical fan to enable sucking of the contaminated air out of the cooking area, a system of ducts, filters and traps. Various accessories are provided with hoods, such as electronic control, including remote control, overheat protection, automatic shut-off, filter cleaning reminder, etc. The hood should preferably remove odors, vapor, smoke and other airborne liquid and solid particles from the kitchen. More preferably, the hood should also rid the kitchen of combustion products including carbon dioxide and heat, but all these aims are not easily attained. The cooking intensity and the active cooking area may change and the air streams in the kitchen may interfere with fume venting, leading to escapes of odors, heat and moisture from the cooking space. When increasing the hood efficiency, the hood designs employ larger receiving panels and stronger fans, which leads to greater energy consumption, increased noise, and reducing the free space around the cooking area.

Many attempts have been described to improve the kitchen hood efficiency. For example, U.S. Pat. No. 7,699,051 relates to a kitchen hood having a funnel-like cover in the shape of a classical canopy housing, whose inner volume is compartmentalized into complex cavities and channels in such a way that an air curtain is created around each side of the cook top, preventing undesired gases from escaping from the hood. EP 1 669 679 relates to a kitchen hood comprising, within the classical canopy, a horizontal intercepting plate which is moved by a driving unit to close or open different opening regions above the cooking area, according to cooking activities in said area, enabling selectively sucking the air only from the active part of the area. EP 1 418 386 relates to a kitchen hood comprising a fume sucking device protruding from the hood canopy and being capable of telescopically extending toward the cooking area, while also being angularly orientable toward different points of the cooking area, thereby reducing the area from which the fumes are sucked. The existing hoods mostly comprise a wide canopy-like cover extending over the cooking area, presenting an obstacle for a free access above the cooking area, and a danger for the person working in the area of being hit—particularly being hit to head. The higher the canopy is placed, the greater energy output must be invested to prevent fumes escape, and the lower the canopy is placed, the smaller is the space above the area with all unpleasant consequences. Moreover, the existing solutions are technically complex and demanding. It is therefore, an object of this invention to provide a hood for a kitchen stove, without the drawbacks of the prior hoods.

It is another object of this invention to provide a kitchen hood exhibiting an efficient venting activity with lower energy consumption.

It is still another object of this invention to provide a kitchen hood for efficiently removing cooking fumes from a cooking area, while taking less space around the cooking area.

It is a further object of this invention to provide a kitchen hood of which venting capacity can be adapted to changing cooking activities.

It is a still further object of this invention to provide a kitchen hood of which venting abilities can be adapted to the changes in the cooking intensity or to the changes in the location of the cooking activity within the cooking area.

It is also an object of this invention to provide a kitchen hood enabling to efficiently remove cooking fumes while exhibiting a low noise levels.

It is also another object of this invention to provide a kitchen hood for an electrical or gas kitchen stove, which hood efficiently removes the cooking fumes from the kitchen, and which reduces free space around the cooking area as little as possible, while lowering the total energy consumption and while reducing the noise level in the kitchen.

The invention also aims at providing a kitchen hood for removing cooking fumes from the space above a kitchen stove, the hood being precisely adjusted to the location of the cooking points on said stove and being capable of sucking the cooking fumes separately and independently from said points.

The invention further aims at providing a kitchen equipment, comprising a stove with several cooking points, and a hood precisely adjusted to said points and being capable of removing the cooking fumes separately and independently from said points on the stove.

Still further, the invention aims at providing an environmentally friendly kitchen equipment, comprising a stove with several cooking points and a hood precisely adjusted to said points, ensuring clean and healthy kitchen ambience, exhibiting a lowered energy output for venting and a reduced level of noise.

So, it is an object of the invention to provide an environmentally friendly and aesthetic kitchen equipment, comprising a stove with several cooking points and a complementary hood precisely adjusted to said points, the venting capacity of the hood being split to enable venting the cooking fumes separately from each of said points.

Other objects and advantages of present invention will appear as description proceeds.

SUMMARY OF THE INVENTION

The invention provides a composite kitchen hood for evacuating the cooking fumes from above a cooking area, the area being defined by the upper surface of an electrical or gas stove, the hood comprising a plurality of evacuation units, each unit comprising i) an inlet through which said fumes enter the evacuation unit; a duct which connects the inlet with a sucking means; sucking means for creating the pressure gradient oriented in said duct toward said inlet; and iv) lifting means for changing the height of said inlet above said cooking area, and for fixing said height at a desired value;

wherein said sucking means of said plurality of evacuation units are activated independently of each other, and said lifting means of said plurality of evacuation units lower the inlets of said units nearer to said cooking area independently of each other. In a preferred embodiment, provided is a composite kitchen hood for evacuating the cooking fumes from above a cooking area, the area being defined by the upper surface of an electrical or gas stove, the hood comprising a plurality of evacuation units, each unit comprising i) an inlet through which said fumes enter the evacuation unit; a duct which connects the inlet with a sucking means; a sucking means for creating the pressure gradient oriented in said duct toward said inlet; and iv) lifting means for changing the height of said inlet above said cooking area, and for fixing said height at a desired value; wherein said sucking means of said plurality of evacuation units are activated independently of each other, wherein said lifting means of said plurality of evacuation units lower the inlets of said units, independently of each other, nearer to said cooking area and lift the inlets of said units farther from said cooking area, wherein each inlet of said plurality of units has an area lower than said cooking area, and wherein said inlets of said plurality of evacuation units have a total area which is not greater than said cooking area. In a preferred embodiment of the invention, provided is a composite kitchen hood for evacuating the cooking fumes from above a cooking area defined by the upper surface of an electrical or gas stove, the hood comprising a plurality of evacuation units, each unit comprising i) an inlet through which said fumes enter the hood; a duct which is thinner than said inlet and which connects the inlet with a sucking means; a sucking means for creating the pressure gradient oriented in said duct toward said inlet; and iv) lifting means for changing the height of said inlet above said cooking area, and for fixing said height at a desired value; wherein said sucking means and said lifting means of said plurality of evacuation units are activated independently of each other, and wherein the total area of the inlets of said plurality of evacuation units is less than said cooking area. Said sucking means may be provided by direction-switching means, which enable to shortly switch from the main sucking mode to blowing mode, for example when the cooling of an overheated cooking site by cool air is needed.

Each of said units, composing the hood of the invention, has an inlet area which is less than said cooking area, usually less than 1/4 of the cooking area, for example less than 1/5 or 1/6 or 1/10 of the cooking area. In contrast to many known hoods, the total area of the inlets of said plurality of evacuation units of the invention may be less than the cooking area, and even less than about a half of said cooking area. Said cooking area is usually rectangular and the surface ratios can be easily calculated. Said inlets have often a circular shape. Said inlets may have an oval shape or a polygonal shape or another shape. Said polygonal shape may comprise a square shape. In one embodiment, said evacuation units comprise complex shapes associated with the outer casing surrounding said inlets and not associated with the shape of the inlets themselves. In one embodiment, at least two of said evacuation units comprise different shapes. Said upper surface of the stove, from which the fumes are removed, may accommodate a number of electrical hot plates, a number of gas burners, or an electrical inductive plate. One or more of said electrical plates, or one or more of said burners, or one or more points on said electrical inductive plate may work, meaning that they are active, becoming a heat source and producing cooking fumes; these active sites are also called active cooking points. In one embodiment of the invention, the composite kitchen hood has the same number of evacuation units as the number of electrical hot plates or gas burners on said stove. In one embodiment, the composite kitchen hood of the invention further comprises a shifting means enabling to horizontally change the positions of the units above the cooking area, for example moving the center of the inlets above the active cooking points. Said shifting means are important when the hood is used with an electrical inductive plate, or when the hood is used for a number of heat plates or burners and when it comprises less ventilation units than that number. In a preferred embodiment of the invention, provided is a composite kitchen hood for evacuating cooking fumes from above a cooking area defined by the upper surface of an electrical or gas stove accommodating a number of electrical hot plates or gas burners, wherein the number of said evacuation units is equal to, or less than, the number of said hot plates or gas burners, and wherein each evacuation unit can essentially cover one plate or burner. In the hood of the invention, said sucking means preferably increase or decrease the sucking power, or switch the power on or off, independently in each of said evacuation units. In a preferred embodiment, the sucking means of the units are integrated with regulation elements in a distribution means for simultaneously regulating the evacuation intensity for all evacuation units in the desired and optimal manner. In a preferred embodiment of the invention, at least some of the evacuation units of the composite kitchen hood are activated when at least some of plates or burner start to work. The evacuation units which are active are preferably lowered nearer to the working electrical hot plates, nearer to the working burners, or nearer to the working point on the electrical inductive plate—nearer to the active cooking sites—and/or are shifted to be above said active cooking site.

The invention aims at providing a composite kitchen hood as described above for evacuating the cooking fumes from above a cooking area, the area being defined by the upper surface of an electrical or gas stove on which there is at least one heat source (active cooking point), the hood comprising a plurality of evacuation units activated independently of each other, wherein one of said units is brought nearer to said active cooking point while said lifting and shifting means precisely and optimally adjust the position of said unit above said cooking point, whereby ensuring healthy kitchen ambience, lowering the energy consumption, and reducing noise level, compared to a non-composite hood. In one aspect of the invention, the composite kitchen hood vents the air out of the building (ducted arrangement). In another aspect of the invention, the composite kitchen hood filters the air with said fumes and recirculates the air inside the kitchen (recirculation arrangement or “ductless” arrangement).

In one preferred embodiment, the invention provides a composite kitchen hood for evacuating the cooking fumes from above a cooking area comprising a plurality of evacuation units, distribution means for regulating the evacuation intensity for each evacuation unit, lifting means for changing the height of each unit above said cooking area, and optionally shifting means for changing the horizontal position of each unit above the cooking area, wherein said distribution means activate said units independently of each other, and wherein said lifting means lower each unit nearer to said cooking area independently of each other.

The invention provides, in one aspect, a composite kitchen hood for evacuating the cooking fumes from above a cooking area, comprising a plurality of evacuation units, distribution means for regulating the evacuation intensity (in liters per minute) for each evacuation unit, and lifting means for changing the height of each unit above said cooking area, wherein said distribution means activates said units independently of each other, and wherein said lifting means lowers each unit nearer to said cooking area independently of each other. Said distribution means may comprise one or more blowers, valves, and any other means enabling to regulate the sucking intensity independently in all evacuation units; such regulation may comprise splitting or branching the hood total evacuation capacity among units, or it may comprise separate activation of smaller blowers. In a preferred embodiment, said distribution means and said lifting means comprise electronic control.

In one preferred embodiment, the number of said evacuation units in the device according to the invention is equal to the number of said hot plates or gas burners, wherein each evacuation unit essentially covers one plate or burner and is activated only when the plate or burner works. In other preferred embodiment, the stove comprises an induction plate, and said evacuation unit or units are activated only when the induction plate works, and the hood units are vertically or horizontally moved to be above the heated point(s) and near to them.

The invention relates to a kitchen equipment comprising a kitchen stove, and the composite kitchen hood of the invention, the hood evacuating the cooking fumes from above a cooking area defined by the upper surface of a stove, the stove accommodating a number of electrical hot plates, a number of gas burners, or an electrical inductive plate, and the hood comprising a plurality of evacuation units, each unit being independently activated and lowered nearer to a working plate or burner, wherein each evacuation unit comprises i) an inlet through which said fumes enter the hood; a duct which connects the inlet with a sucking means; sucking means for creating the pressure gradient oriented in said duct toward said inlet; iv) lifting means for changing the height of said inlet above said cooking area, and for fixing said height at a desired value; and v) optionally shifting means for changing the horizontal position of said inlet above the cooking area; wherein each of said units have an inlet area which is less than said cooking area. In a preferred embodiment of the invention, provided is a kitchen equipment comprising a kitchen stove and a composite kitchen hood (complementary hood), the stove comprising a number of electrical hot plates or gas burners, and the complementary hood comprising the same number of evacuation units, each unit being located above one plate of burner, each unit comprising a lifting means for changing the height of said unit above said cooking area, wherein said inlets of said plurality of evacuation units have a total area which is not greater than said cooking area; the hood is perfectly adapted to the stove, forming a device “complementary” to said stove. In one embodiment, the kitchen equipment according to the invention comprises a kitchen stove and a composite kitchen hood (complementary hood), the hood comprising a plurality of evacuation units, each unit comprising lifting means for changing the height of said unit above said cooking area and shifting means enabling to horizontally change the positions of the units above the cooking area, wherein said inlets of said plurality of evacuation units have a total area which is not greater than said cooking area. In other embodiment of the invention, the kitchen equipment comprises a kitchen stove and a composite kitchen hood (complementary hood), the stove comprising a number of electrical hot plates, a number of gas burners, or an electrical inductive plate, and the complementary hood comprising i) a plurality of evacuation units; distribution means for regulating the evacuation intensity for each evacuation unit; lifting means for changing the height of each unit above said cooking area; and iv) optionally shifting means for changing the horizontal position of each unit above the cooking area; wherein said distribution means activate said units independently of each other, and wherein said lifting means and said optional shifting means move said units, independently of each other, nearer to the working electrical hot plates, nearer to the working burners, or nearer to the working point on the electrical inductive plate (nearer to the active cooking sites). In a preferred embodiment, the invention provides a kitchen equipment for cooking and for removing cooking fumes, comprising a stove and a composite hood, wherein the hood comprises a plurality of evacuation units precisely adjusted to the location of the cooking points on said stove (to the location of the active cooking area), and wherein the hood is being capable of sucking the cooking fumes separately and independently from above any point or points from said cooking area, the cooking fumes possibly comprising odors, gases, vapor, smoke and other airborne liquid and solid particles from the kitchen, as well as combustion products including carbon dioxide and heat.

BRIEF DESCRIPTION OF THE DRAWINGS

The above and other characteristics and advantages of the invention will be more readily apparent through the following examples, and with reference to the appended drawings, wherein:

FIG. 1. schematically shows a kitchen equipment according to one embodiment of the invention, including a gas stove and a composite hood comprising five evacuation units two of which are lowered near to two active cooking points, each unit having a cup-like structure (2) with receiving inlet connected via cylindrical tubing (1) to case (3) in the ceiling; the tubing may comprise split duct connected to the main duct concealed behind the case; the tubing may comprise power line to provide electricity for motors/light when required;

FIG. 2. is a scheme of a composite kitchen hood according to one embodiment of the invention hung above a stove, showing two evacuation units, each comprising lifting mans (4), sealed within the ceiling, enabling manual or automatic up/down movement;

FIG. 3. is a scheme of a composite hood according to one embodiment of the invention, showing three evacuation units connected via split ducts (1) with the main duct (7); each unit is provided with a piston-like mechanism (8) tightly closing the extendible split duct, lifting means (4), and valves connecting the split ducts with the main duct, the valves are either opened (6) or closed (5), the valves and blower 14 forming sucking means for creating the pressure gradient; blowers, switches, valves, and electronic control make the distribution means which independently regulate the evacuation intensities in the units;

FIG. 4. schematically shows one evacuation unit belonging to a composite hood according to one embodiment of the invention, particularly a composite hood of the recirculating type; the unit evacuates the cooking fumes from pot (12) above an active cooking area (13), the arrows showing the directions of air; (9) is the inlet eventually provided with filter through which the fumes are sucked into the evacuation unit, (10) are optional outlets with optional filter means through which is the air recirculated back to the kitchen, (11) symbolizes an outer casing surrounding the inlet which may comprise complex shape which may be entirely non-related to the shape of the inlet;

FIG. 5. shows a kitchen equipment in one embodiment of the invention, including a six-burner stove and a complementary six-unit composite hood, the units having inlet means comprising square shape; and

FIG. 6. shows an evacuation unit of a composite hood according to one embodiment of the invention, particularly suitable for ductless arrangements; the unit comprises sucking means including fan (17), and means for removing odors and airborne particles including an inlet with filter (10), electrostatic unit (24), and oil collecting container (23).

DETAILED DESCRIPTION OF THE INVENTION

It has been found that the classical canopy-like housing situated over the cooking area, with a wide receiving surface through which the fumes are evacuated, can be advantageously split to smaller receiving areas situated on small separate evacuation units, wherein the sum of the total receiving areas of the units is much smaller than area of the capture panel of the classical type, while further enabling the units to be drawn nearer to the cooking points. Correspondingly, the air volume which is evacuated through any one of the units or even through all of them is smaller, and the energy output as well. Said splitting of the sucking capacity is attained by employing a composite hood consisting of several smaller evacuation units activated independently. In a preferred embodiment of the invention, this is achieved by i) branching the main duct leading from the central fan into several thinner split ducts provided by the switching means, enabling to close/open/regulate independently the sucking capacity of all the split ducts, ii) providing each split duct with a receiving inlet means which may comprise a conically widened ending optionally provided with filter and/or trap means, and iii) providing each split duct with lifting means which enable lifting/lowering of said inlet means and their drawing near to the cooking points, thereby providing a hood device with split evacuation units—composite kitchen hood or in other words a split kitchen hood. Said receiving inlet means comprises an inlet through which the air with odors, vapor, smoke and other airborne liquid and solid particles enter to the hood system, the inlet being preferably circular, even though it may have other shapes; a casing surrounding the inlet orifice may confer to the inlet means complex and interesting shapes. The hood inlet may contain filters and/or traps to remove odors and particles from the air.

By installing the kitchen split hood, not only odor and other side products of the cooking activity are removed, but importantly, energy is saved, and the noise of the working hood is substantially reduced. In one embodiment, particularly when the split kitchen hood of the invention is of the duct version, all products of cooking, including grease, moisture, smoke, and heat are effectively removed out from the kitchen.

The drawings schematically show some of the embodiments of the invention; of course, the invention may be realized in many other modifications, while enjoying the main idea of the invention and employing its essential features. FIG. 1, possibly representing both ducted and ductless arrangements, schematically shows a kitchen equipment consisting of a stove and a complementary composite hood—split kitchen hood, wherein the composite hood is realized by several evacuation units suspended above the cooking area without taking much of the space above said area, taking the form of several cups (receiving inlet means) connected via cylindrical casing to the ceiling, the casing may comprise split ducts and eventually power lines; in one embodiment, casing (1) comprises a split duct connected to the main fan duct, in a ducted arrangement, which is preferably concealed behind case (3) in the ceiling. In one embodiment, receiving inlet means (2) comprises filters and the air is removed from the kitchen, or recirculated back to the kitchen when using “ductless” unit. The whole device ensures pleasant, healthy, and aesthetic kitchen ambience, while providing silent performance. Several separately manageable evacuation units, “mini hoods”, can be independently lowered or lifted according to the needs, whereas the mini hoods above the working cooking points are lowered to an optimal height to prevent vapor and other cooking products from escaping out of the cooking space, and whereas the mini hoods above the idle cooking points are raised to save the working space above the cooking area; the mini hoods above the idle cooking points may be raised to different heights in order to enrich the aesthetic impression the group of mini hoods makes, reminding of a beautiful chandelier. In one embodiment, split ducts inside casings (1) are connected with the main duct concealed behind case (3) from which they are branched and which vents the air out of the kitchen, in case of the ducted arrangement. The receiving inlet at the bottom of the receiving means may have circular or other shape, and the means may have a cup-like shape (2) or other shape and is associated with lifting means. The composite hood is preferably provided with lightning means, and all parts of the hood, including the receiving means and the casings, may be provided with different and pleasing colors. In one embodiment, casing (1) may comprise a split duct inserted within an extendable coat, or the casing may be replaced by an extendable coat comprising, in one embodiment of the invention, a tubing or a hose or a thin encasement, possibly comprising several units telescopically insertable into each other, or an accordion-like flexible, extendable tubing. The evacuation units comprise, in one embodiment, shifting means for horizontal adjustment of their position above the cooking points (not shown).

FIG. 2 schematically illustrates a kitchen equipment according to one embodiment of the invention. The equipment consists of an electrical stove and a complementary composite kitchen hood for evacuating the cooking fumes from above a cooking area defined by upper surface (15) of the stove, the hood comprising a plurality of evacuation units (two are seen), each unit comprising inlet (16) through which said fumes enter the hood, wherein said inlets of said plurality of evacuation units have a total area which is lower than said cooking area, and wherein lifting means (4) encased in case (3) enable to lower receiving means (2) of each unit nearer to the cooking area independently of each other. The lifting means may comprise a cable on which the unit is hung, the cable possibly including power line for electrical needs such as light bulbs or fan located in the unit (in case of recirculation arrangement—“ductless” type).

FIG. 3 illustrates possible arrangement according to one embodiment of the invention, in which the split duct and lifting means comprise two pipes being inserted into each other, whereby changing the height of the receiving inlets means (2) above the cooking area, wherein the lower pipe is inserted into the casing (1) of the upper pipe and is connected to the ceiling with spring-like spiral (4); alternatively, the lifting means may be motorized. The pipes are provided with a means for fixing the mutual position to provide a desired height (not shown), and with an opening means in the form of valves (5) and (6) which enable to selectively open and close the split ducts, thereby enabling sucking the air through split ducts (18) via the opened valves (6) to the main duct (7) behind case (3), while employing a telescopic, piston-like, mechanism (8) ensuring a tight closure of the extendable, air-evacuating tubing system, from which the contaminated air is preferably exhausted out of the living area. Spring (4) is comprised in a weight-balancing system. The evacuation of the cooking area is split to evacuating one or more active points within the cooking area, and is enabled by sucking means; the sucking means comprise central blower (14) and valves 6 and 7. In other embodiments, more blowers may be employed. The blowers and the valves make the distribution means, enabling to independently regulate the evacuation intensity of the evacuation units. In other embodiment, the air may be filtered and returned.

FIG. 4 schematically shows one evacuation unit belonging to a composite hood according to one embodiment of the invention; the unit evacuates the cooking fumes from the space above an active cooking area (13), the space comprising pot (12), the arrows showing the directions of air streams; (9) represents the inlet means through which the fumes are sucked into the evacuation unit, (10) are outlet means for circulating filtered air out of the hood, the inlet and outlet means are provided with filters and eventually traps; (11) symbolizes an outer casing surrounding the inlet which may comprise complex shape which may be entirely non-related to the shape of the inlet and may confer to the lower part of the inlet structure (and so to the whole composite hood) a desired interesting shape; the shape may comprise various geometries and colors. Lifting means (4) enable to optimize the distance of body (2) of each evacuation unit from its active cooking site (13); means (4) may comprise a mechanism for collecting and releasing wire to allow for the height change. Body (2) is connected to case (3) above it and is hung on cable (1) from the ceiling, case (3) comprising a round control unit that can be employed even when the mini hood rotates, the cable comprising a line providing power for eventual lighting and for its small blower (17); case (3) may be associated with electronic control. In this recirculation type of evacuation unit, space (14) represents a short duct between the inlet (9) and the sucking means (17). Body (2) may comprise bulbs for lighting the cooking area or its surroundings. In one embodiment, said blower may be provided by a blow-direction switch which enables to blow the air toward the cooking area when desired; of course, the air pressure gradient is oriented from the blower toward said inlet during the main working mode, but short direction reversal may be useful in some situations.

FIG. 5 demonstrates a modern kitchen equipment according to the invention, consisting of a stove having a plurality of burners and a composite hood having the same number of split evacuation units operated independently. The composite hood consists of a plurality of evacuation units, distribution means for regulating the evacuation intensity for each evacuation unit (between zero and maximum intensity expressed in liter sucked air per minute), and lifting means for changing the height of each unit above said cooking area, wherein said distribution means activates said units independently of each other, and wherein said lifting means lowers each unit nearer to said cooking area independently of each other. The equipment, consisting of a stove and a complementary hood, ensures clean and healthy kitchen ambience while taking minimal working space, it exhibits a lowered energy consumption for venting and reduced noise level, and has a strong aesthetic impact.

FIG. 6 exemplifies an evacuation unit for a composite hood of the invention, particularly a unit suitable for a recirculation type of composite hood (“ductless” type). The unit has a body in the form of a glass lampshade (2) hung on cable (1) from the ceiling, and provided with handle (25), spring balance (19), switch (21) and function keys (20). The sucking means of the unit comprise small fan (17). The lifting means comprise said cable (1), which cable also includes electrical line. The inlet of the unit comprises filter unit (10), through which the air enters the evacuation unit and flows toward the fan via a duct area comprising additional cleaning unit (24) for removing airborne particles. The cleaning means include, beside said filter (10) and said additional unit (24), also high temperature resistant silica gel (22) and oil collecting container (23).

The split kitchen hood preferably employs suspension means to fix the mini evacuation units at desired height, each unit being possibly activated individually to suck the fume from the active hob area. The combination of several split evacuation units evacuates the whole cooking hob space. During the cooking activity, the split kitchen hood of the invention independently activates each of the split units according to the intensity of the cooking activity in the area below it, while accordingly withdrawing the unite from the cooking hob or approaching the hob.

In one aspect of the invention, the split kitchen hood evacuates the fumes out of the room. In other aspect of then invention, the split kitchen hood filters the sucked air and returns it to the kitchen, either via a common main duct or separately. The composite hood of the invention regulates the evacuation (sucking) intensity of its evacuation units independently of each other. In one embodiment, the regulation is performed by a distribution means which switches the units on and off, increases and decreases their sucking intensity either in a continuous manner or in predetermined number of degrees between zero and maximal output, and regulates the units independently of each other. Preferably, the distribution means are associated with electronic control. Said electronic control is preferably associated also with the lifting means which regulate the distance of all evacuation units from the cooking area independently of each other. In one embodiment, the sucking means in every evacuation unit are manually controlled. In another embodiment, all units are centrally controlled. In the recirculation type, the filtered air may be returned to the kitchen separately by each evacuation unit or from a duct common to all units.

In one embodiment of the invention, the split kitchen hood is provided by electronic control unit which regulates the evacuation units to optimize the removal of the cooking fumes above the cooking area, minimizing the smoke, vapor, odor, and heat escape to the living room, while minimizing the energy output. In one embodiment, the electronic control comprises heat sensors from which the control unit obtains feedback. In other embodiment, the electronic control comprises air-velocity sensors from which the control unit obtains feedback. The feedback of measured parameters optimizes the hood performance. The split kitchen hood of the invention, in one embodiment, comprises sensors within the split ducts, on the split ducts or near to the split ducts, and enables to increase or decrease the evacuating intensity (expressed in liter of sucked air per minute) separately for each evacuation unit according to the values of the measured parameters near to the inlet of the evacuation units, including measured temperature, air velocity, concentration of the airborne particles, etc. In one embodiment, the parameters are measured at two points, one within the split duct and one outside of it, and the difference is processed and fed to the managing unit which regulates the closing/opening means of all split units. In one embodiment, a temperature sensor signals to a control unit to lower the relevant hood unit nearer to the active cooking site. In other embodiment, an air-temperature sensor and/or an air-velocity sensor signals to a control to change the distance of the relevant hood unit from the active cooking site and/or change the blowing intensity. In another embodiment, the hood unit of the invention is provided with an optical sensor which controls the height of the unit and its blower intensity. Said change of the blowing intensity may include reversal of the direction of the driven air. Such reversal may be desired, for example, when blowing air toward the cooking area is desired in order to cool down an overheated site.

It can be noted that the kitchen hoods are mostly designed to be large enough to cover the whole cooking space, using powerful ventilation to capture all the generated fumes. Much of the energy consumed by the strong fans is, however, wasted and, moreover, contributes to the formation of intensive noise. The composite hood and the kitchen equipment of the invention minimize the energy the blower consumes, by regulating the energy output both in time and in space; for example, the sucking intensity is lowered when no escaped fumes are detected above the working point, and is stopped when the cooking activity below the unit is stopped. Conversely, a split evacuation unit is activated when a cooking point below starts to work. In one embodiment of the invention, at least one of the evacuation units is automatically activated when a cooking activity starts in the cooking area, possibly but not necessarily comprising at least one heat sensor.

In one embodiment of the invention, the split kitchen hood of the invention comprises several smaller units which cover only a part of the cooking area, and which can be moved nearer to the cooking hob or farther from it, using an engine; in other embodiment, the units are drawn nearer or are raised manually. In another embodiment of the invention, the evacuation units are moved both vertically and horizontally according to the need, in order to optimize the distance of the hood inlets from the active cooking points, for example in case of induction plates. In one embodiment, the smaller units are connected to ceiling. In another embodiment, the smaller units are connected to the wall. In a preferred embodiment, the split evacuation units comprise inlet means in the form of a funnel or a cup, suspended above the cooking area. The inlet means may have the shape of a cone or of a cylinder. The sum of inlet areas through which the air is sucked into the hood is preferably not greater than the cooking area, and in one embodiment it is lower than said cooking area, and in still other embodiment it is less than about a half of said cooking area.

The kitchen split hood of the invention has various uses and advantages. Among the achieved objects and goals of the invention are also the following objects. The object of the invention is to provide a kitchen hood that can more efficiently conduct the sucked air to the outside of the cooking room; the object is attained by employing the composite hood consisting of several smaller evacuation units as described herein. The conducting tunnel can be adjusted to allow drawing nearer or withdrawing the evacuation unit from the cooking hob. Another object of the invention, while possibly employing filters in the composite hood, is to suck small amounts of air only from the area in use for cooking. Another object of the invention, is saving energy by using a small blower or several smaller blowers, sufficient for the composite hood. Another object of the invention is to provide simple installation of the kitchen hood. Another object of the invention is to minimize the blower noise level by using smaller blower which, however, provide sufficiently strong suction in the small evacuation units. Another object of the invention is to save energy by minimizing the spreading of hot air to the room. Another object of the invention is to increase efficiency of the filtering process in some embodiments of the composite hood, comprising filtering concentrated fumes, which are mixed only with a minimal amount of fresh air. Another object of the invention is to return, in one embodiment, the sucked air to the cooking hob. Another object of the invention is to locate the split evacuation unit just above the fume source and as near as practical, also utilizing the lift power of the hot air, whereby further minimizing the power required for the air suction. Another object of the invention is to save energy due to the special arrangement of hot air circulation, and due to avoiding the spreading of hot air inside the living room. A further object of the invention is providing a new and modern visual design for the kitchen hood; for example, a chandelier arrangement is employed, with external metal or glass walls, further also combining the evacuation units with lighting means for optimal and pleasant lighting of the cooking space. Another object of the invention is to ease installation, maintenance, and operation of the kitchen hood. The units of the composite hood of the invention preferably have a small weight, are easy to attach or hang, may contain a small filter unit which are easy to disassemble and wash or replace. Another object of the invention is to provide dual use product that can serve as a kitchen hood device and/or a decorative lightening device. Another object of the invention is using the composite hood with one central blower for all the units; in one embodiment, a distribution means splits the total evacuation capacity of the composite hood among the evacuation units. The individual units can be in on/off position. When the specific unit is in “off position”, the air suction is done only via the units which are “on-positioned”. This arrangement minimizes the required suction power. The composite hood may be of a filter type, wherein the sucked air is returned to the room after filtering, or it may be of an exhaust type, wherein the air is sucked out of the room using evacuating tunnels or ducts known in the field. The evacuation units can be fixed at certain height over the hob; they can be equipped with suspension means enabling to approach or withdraw from the hob, the movement means being either manual or motorized. Unlike the existing kitchen hoods, which usually cover an area larger than the cooking area, and mostly an area as great as the cooking area, the instant kitchen hood combines smaller units, “mini hoods”, each of them covering a small portion of the kitchen cooking area. The “mini hood” usually comprises an inlet, a split duct, a power line, possibly filter or trap, and is usually connected with a main duct and with a fan. In one embodiment, particularly for ductless arrangement, each unit is provided with a small fan. The unit may be provided with a handle to manually move and control it.

The invention thus relates to a kitchen equipment consisting of a kitchen stove, and a composite kitchen hood comprising one or more units (split evacuation units), wherein each unit may be used individually or all units may work together to suck the fume generated in a cooking area of a kitchen. Each split evacuation unit preferably includes suspension means allowing the split evacuation unit to approach the cooking hob or withdraw from the hob, wherein the suspension means may be located, for example, in the duct of the split unit (split duct) or in a ceiling hanging box. The hood device according to the invention comprises a lighting device, preferably integrated with each unit, for example associated with the inlet means or with the casing of the inlet means, and adapted to light the cooking area or its part. In a preferred embodiment of the invention, the split evacuation units are connected, by their split ducts, to a main duct or to tunnel connected to a central blower providing suction capacity for all units. Each of the evacuation units is provided with sucking means, which may comprise a separate small fan, or which may comprise switching means for switching on/off the suction or for regulating the suction intensity, the switching means typically comprising connecting ducts and valves. Each unit is separately controlled, enabling full operational control of the cleaned area (360 deg, different heights). The hood device of the invention preferably comprises central control unit, and remote control. In one embodiments, a distribution means regulates the evacuation intensity of all evacuation units according to the need, while preferably being electronically controlled; the distribution means are preferably associated with lifting means and with central control. In some embodiments, each unit is controlled individually.

The invention is directed to a modern kitchen hood which enables separate evacuation of a plurality of cooking points within the cooking area. In one embodiment, provided is a composite hood comprising an electrical fan (blower), a main duct exhausting the cooking fumes out of the living space, a plurality of split ducts connected to the main ducts via valves means, each split duct connected to an inlet means and evacuating a part of the cooking area, and accessories including sensors, electronic control, and optionally filters and traps. Said blower provides an evacuating intensity or sucking intensity (expressed in 1/min) in the main duct, which intensity is divided among the split ducts by said valve means. The valve means close some of the ducts, and they also distribute the sucking intensity among the opened ducts. In one embodiment the sucking intensities in the split ducts are divided, by the electronically controlled valve means, in proportion to the surface areas evacuated by said ducts. In one embodiment an electronically controlled distribution means integrates all sucking means and valves means.

The invention is directed to a modern kitchen equipment consisting of a stove and a complementary composite hood, each of the evacuation units (subunits) of the composite hood being activated independently and evacuating a part of the cooking area, in accordance to the cooking activity in said part to which the subunit belongs. The evacuation units may have identical shape, or they may differ in their shape and size and appearance. For example, in one embodiment of the invention, each unit may belong to a certain part of the cooking area, and the surface of its inlet may be proportional to the surface of its part of the cooking area. In a preferred embodiment of the invention, the composite hood consists of a plurality of identical evacuation units, which however may have different color design. In one embodiment, the evacuation units may have a total horizontal cross-section greater than the cooking area.

While this invention has been described in terms of some specific examples, many modifications and variations are possible. It is therefore understood that within the scope of the appended claims, the invention may be realized otherwise than as specifically described. 

1. A composite kitchen hood for evacuating the cooking fumes from above a cooking area, the area being defined by the upper surface of an electrical or gas stove, the hood comprising a plurality of evacuation units, each unit comprising i) an inlet through which said fumes enter the evacuation unit; ii) a duct which connects the inlet with a sucking means; iii) sucking means for creating the pressure gradient oriented in said duct toward said inlet; and iv) lifting means for changing the height of said inlet above said cooking area, and for fixing said height at a desired value; wherein said sucking means of said plurality of evacuation units are activated, increase or decrease the sucking power, or switch the power on or off independently of each other, and wherein said lifting means of said plurality of evacuation units lower the inlets of said units nearer to said cooking area independently of each other, thereby optimally adjusting the position of said units above said cooking points, whereby lowering the energy consumption, reducing noise level, and obviating the use of a canopy-like cover which extends over the cooking area and presents an obstacle for a free access above the cooking area.
 2. A composite kitchen hood according to claim 1 for evacuating the cooking fumes from above a cooking area, the area being defined by the upper surface of an electrical or gas stove, the hood comprising a plurality of evacuation units, each unit comprising i) an inlet through which said fumes enter the evacuation unit; ii) a duct which connects the inlet with a sucking means; iii) a sucking means for creating the pressure gradient oriented in said duct toward said inlet; and iv) lifting means for changing the height of said inlet above said cooking area, and for fixing said height at a desired value; wherein said sucking means of said plurality of evacuation units are activated independently of each other, wherein said lifting means of said plurality of evacuation units, independently of each other, lower the inlets of said units nearer to said cooking area and lift the inlets of said units farther from said cooking area, wherein each inlet of said plurality of units has an area lower than said cooking area, and wherein said inlets of said plurality of evacuation units have a total area which is not greater than said cooking area.
 3. A composite kitchen hood according to claims 1 for evacuating the cooking fumes from above a cooking area defined by the upper surface of an electrical or gas stove, the hood comprising a plurality of evacuation units, each unit comprising i) an inlet through which said fumes enter the hood; ii) a duct which is thinner than said inlet and which connects the inlet with a sucking means; iii) a sucking means for creating the pressure gradient oriented in said duct toward said inlet; and iv) lifting means for changing the height of said inlet above said cooking area and for fixing said height at a desired value; wherein said sucking means and said lifting means of said plurality of evacuation units are activated independently of each other, and wherein the total area of the inlets of said plurality of evacuation units is less than said cooking area.
 4. A composite kitchen hood according to claims 1, said upper surface accommodating a number of electrical hot plates, a number of gas burners, or an electrical inductive plate.
 5. A composite kitchen hood according to claims 4, wherein the number of said evacuation units is equal to or less than the number of said electrical hot plates or said gas burners.
 6. A composite kitchen hood according to claims 4, further comprising the shifting means enabling to horizontally change the positions of the units above the cooking area, particularly above an electrical inductive plate.
 7. A composite kitchen hood according to claims 1, for evacuating the cooking fumes from above a cooking area defined by the upper surface of an electrical or gas stove accommodating a number of electrical hot plates or gas burners, wherein the number of said evacuation units is equal to the number of said hot plates or gas burners, and wherein each evacuation unit essentially covers one plate or burner.
 8. A composite kitchen hood according to claims 1, for evacuating the cooking fumes from above a cooking area defined by the upper surface of an electrical or gas stove accommodating a number of electrical hot plates, a number of gas burners, or an electrical induction plate, wherein at least some of the evacuation units are activated when at least some of plates or burner work.
 9. A composite kitchen hood according to claim 8, wherein the evacuation units which are active are lowered nearer to the working electrical hot plates, nearer to the working burners, or nearer to the working point on the electrical inductive plate (active cooking sites) and/or are shifted to be above the active cooking site.
 10. A composite kitchen hood according to claim 1 for evacuating the cooking fumes from above a cooking area, the area being defined by the upper surface of an electrical or gas stove on which there is at least one heat source (active cooking point), the hood comprising a plurality of evacuation units activated independently of each other, wherein one of said units is brought nearer to said active cooking point while said lifting and shifting means precisely and optimally adjust the position of said unit above said cooking point, whereby ensuring healthy kitchen ambience, lowering the energy consumption, and reducing noise level, compared to a non-composite hood.
 11. A composite kitchen hood according to claim 1, wherein the air with said fumes is vented out of the building.
 12. A composite kitchen hood according to claim 1, wherein the air with said fumes is filtered and recirculated inside the kitchen.
 13. A composite kitchen hood according to claim 1 for evacuating the cooking fumes from above a cooking area, comprising a plurality of evacuation units, distribution means for regulating the evacuation intensity for each evacuation unit, lifting means for changing the height of each unit above said cooking area, and optionally shifting means for changing the horizontal position of each unit above the cooking area, wherein said distribution means activate said units independently of each other, and wherein said lifting means lower each unit nearer to said cooking area independently of each other.
 14. A kitchen equipment comprising a kitchen stove, and the composite kitchen hood of claim 1 for evacuating the cooking fumes from above a cooking area defined by the upper surface of said stove, the stove accommodating a number of electrical hot plates, a number of gas burners, or an electrical inductive plate, and the hood comprising a plurality of evacuation units, each unit being independently activated and lowered nearer to a working plate or burner, wherein each evacuation unit comprises i) an inlet through which said fumes enter the hood; ii) a duct which connects the inlet with a sucking means; iii) sucking means for creating the pressure gradient oriented in said duct toward said inlet; iv) lifting means for changing the height of said inlet above said cooking area, and for fixing said height at a desired value; and v) optionally shifting means for changing the horizontal position of said inlet above the cooking area; wherein each of said units have an inlet area which is less than said cooking area.
 15. A kitchen equipment according to claim 14, comprising a kitchen stove and a composite kitchen hood (complementary hood), the stove comprising a number of electrical hot plates or gas burners, and the complementary hood comprising the same number of evacuation units, each unit being located above one plate of burner, each unit comprising a lifting means for changing the height of said unit above said cooking area, wherein said inlets of said plurality of evacuation units have a total area which is not greater than said cooking area.
 16. A kitchen equipment according to claim 14, comprising a kitchen stove and a composite kitchen hood (complementary hood), the hood comprising a plurality of evacuation units, each unit comprising lifting means for changing the height of said unit above said cooking area and shifting means enabling to horizontally change the positions of the units above the cooking area, wherein said inlets of said plurality of evacuation units have a total area which is not greater than said cooking area.
 17. A kitchen equipment according to claim 14, comprising a kitchen stove and a composite kitchen hood (complementary hood), the stove comprising a number of electrical hot plates, a number of gas burners, or an electrical inductive plate, and the complementary hood comprising i) a plurality of evacuation units; ii) distribution means for regulating the evacuation intensity for each evacuation unit; iii) lifting means for changing the height of each unit above said cooking area; and iv) optionally shifting means for changing the horizontal position of each unit above the cooking area; wherein said distribution means activate said units independently of each other, and wherein said lifting means and said optional shifting means move said units, independently of each other, nearer to the working electrical hot plates, nearer to the working burners, or nearer to the working point on the electrical inductive plate (nearer to the active cooking sites). 